This recipe is a twist on the classic tlalpeño broth as we add a rich pork rind to the broth that will give it a delicious homemade touch.
Ingredients
Measurements
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
6 cups chicken soup
1 chicken breast, cooked and crumbled
3 tablespoons vegetal oil
1/2 cups onion, finely chopped
1 tablespoon garlic, finely chopped
1 1/2 cups tomtato, in small cubes
1/4 cups pork rind, chopped up
3 guajillo chilies, hydrated in hot water
1 ancho chili pepper, hydrated in hot water
1 1/2 cups carrot, in medium cubes
1 cup pumpkin, in medium cubes
1 cup chickpea, Cooked
to taste salt
to taste black pepper
enough Oaxaca cheese, to decorate
enough avocado, in small cubes, to decorate
enough lemon, To accompany
enough pork rind, chopped, for garnish
enough coriander, to decorate
Preparation
In a pot add the oil with the onion, the garlic, the tomato, the pork rind and let it fry for 3 min.
Blend with the consommé, the guajillo chili, the ancho chili and return to the pot. Reservation.
Add the carrot, with the chicken, the chickpea and boil for 5 minutes.
Add the pumpkin and boil for 3 min and season with salt and pepper.
Serve hot in a soup bowl and decorate with Oaxaca cheese, avocado and pork rinds. Accompany with lemon and a rich horchata water.
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